Following the success of not one, not two, but three Tom, Dick and Harry’s Pubs, Hoofed, Ali Muthu & Ah Hock; the 3 baldies (as we call them so affectionately) have done it again! Royal Flush is a brand new Chinese restaurant added to their impressive CVs and boy, did they go all out this time! To call Royal Flush a mere restaurant is probably not justifiable.
Royal Flush’s oriental exterior (scarlet red, adorned with auspicious gold and woody hues) reminded me very much of the famous Jumbo Floating Restaurant in Hong Kong, which shares a similar opulent swagger. Just to give you a feel, here’s a group pic of the Malaysia’s Hottest Bloggers, with the proud owners, taken right in front of the restaurant. We were there for our annual “Lousang Dinner”.
Perfect for Chinese New Year, or basically any occasion. There are different types of room to suit your needs, including several VIP rooms and Karaoke rooms. The interior is beautifully furnished with furniture all the way from China. Apparently this only took 2 months to complete, talk about efficiency!
Dressed for the occasion, Louise and I arrived at the restaurant early enough to get a head start on the Cloudy Bay Sauvignon Blanc. I was sufficiently distracted that I didn’t even remember to take any photos of my own that night. So, thanks Mr Andy Kho our official photographer for the beautiful photos, more to come.
We were served the “Spot On” menu, specially prepared by the Chef to include some of their best dishes. Starting with a little sampling of tidbits like these Crispy Fried Wantan Skin with Salmon Flakes.
Great to nibble on with our wine, this was an indication of a good feast to follow. Although my gripe is that they are on the oily side, especially at the bottom.
I like how they are so succinct with their menu description. But if you are able to read Chinese, you’ll know that the Cod was marinated with Honey, which definitely comes through when you devour that soft and flaky flesh. Just divine. The light wasabi sauce helped with cutting through the richness. This was definitely my favourite dish of the night.
3 delicate morsels placed in the steamer basket came next, consisting of a Siu Mai (Prawn Dumpling, adorned with fish roe), Fish Ball and Xiao Long Bao (Soup filled Pork Dumpling). The fish ball didn’t do anything for me as I’m not a fan usually, but I enjoyed both dumplings. The Xiao Long Bao contained good amount of flavourful soup, although the skin is slightly thicker than I would have preferred.
In the original menu, this was supposed to be a sort of Sea Whelk/Clam paired with Raw Oyster, but instead what we got was 2 slices of Abalone (at least I think it was) and Dried Oyster. The abalone had a lovely chewy texture and not at all ‘fishy’ tasting, which was good. I didn’t like the taste nor the aroma of the Dried Oyster though, only because I prefer Raw or Baked fresh oysters. Still, this was a popular dish among the girls.
You simply cannot escape The Bacon when it comes to these guys, and they do bacon dishes exceptionally well. These scallops were as juicy as they come, a result of a happy marriage with the delicious savoury bacon which was slightly caramelised, definitely moreish. I just wished there was more than one on my plate!
We deviated from the menu at this point and gathered around the biggest table for our Lou Sang “Ceremony”. There were more than 20 of us so we had to take turns for photo opportunities, lol.
Most of us were just shouting and muttering random things, and when you have so many girls in one room, the noise level was off the chart! May MHB have another successful year and all the girls get what they wish for, most of all, continuous growth (not physically, of course).
The Yee Sang was quite loaded with a lot of Salmon slices, mixture of fresh vegetables, the dressing was the usual plum sauce with enough amount of tartness to keep it delightfully piquant. After much fussing about, we finally returned to our seats and continued with our feast.
Once again, another straight forward name but definitely not plain in flavours. The sweet and savoury theme continued and these were so tender with just the right amount of fat. Just look at the delicious charred edges. Something that I would happily chomped on for the rest of the night. But of course, portion control is a very, very good thing.
Asparagus might not be everyone’s favourite but I happen to love it. Simply seasoned and grilled, they retained just the right amount of crunch, and the Bonito flakes gave them the much needed umaminess.
I don’t often enjoy fried rice because many outlets just do it halfheartedly so call it a day. And I was stuffed nicely anyway. But I remember the excellent bacon fried rice at Hoofed, and this was just as good, if not better. The abalone was a decadent addition. Of course, by this time I was getting suitably tipsy so a bit of carb was good as sobering agent.
The night was still young and the wine was still flowing. But it was time for dessert and as they say, there’s always space for the sweets right?
Not pictured was the Peanut ‘Mua Chee’ (Glutinous Rice Dumplings), which I didn’t indulge in as peanuts do funny things to my throat, but the Double Boiled Bird’s Nest was the big hit. I think all of us happily slurped it clean, not only it was a good palate cleanser; it came with benefits for our skins too. A sweet ending for the evening.
With this delectable meal, The TDH boys have successfully proved that they are in fact far from one trick ponies and I can foresee a great year ahead for them. Once again, thank you so much for hosting us! We all had a fabulous time.
The Spot On menu is priced at RM1,200.00 nett for 10 pax.
Central Piazza, Oasis Square Ara Damansara,
No. 2, Jalan PJU 1A/7A ,
47301 Petaling Jaya,
Facebook page: https://www.facebook.com/theroyalflushmalaysia
More photos at https://www.facebook.com/myhotbloggers
Photo credit: Andy Kho